The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 10

60ml olive oil, or more as needed, divided

8 mutton or lamb chops, fat removed

4 chicken thighs

1 pinch salt and freshly ground black pepper to taste

3 onions, quartered

water to cover

2 tablespoons ground turmeric

2 tablespoons ground cumin

2 tablespoons ground coriander

3 potatoes, cut into chunks

3 small turnips, cut into chunks

3 carrots, sliced lengthwise and cut into chunks

170g tomato puree

2 tablespoons ras el hanout (see note)

200g chickpeas, drained

2 courgettes, sliced lengthwise and cut into chunks

5 sprigs fresh coriander, chopped

Couscous

700ml water

350g couscous

1 tablespoon butter

3 tablespoons harissa

Buy ingredients online

per serving

Change supermarket

per serving

Add to basket

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

MethodPrep:30min › Cook:1hr10min › Ready in:1hr40min

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season lamb and chicken with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.

Scrape the bottom of the pot with a wooden spoon to release browned bits. Return lamb and chicken to the pot. Pour in enough water to cover; add turmeric, cumin and ground coriander. Cover and bring to the boil. Reduce heat to medium; simmer for 20 minutes.

Bring 700ml water to the boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.

Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.